Lemon Blueberry Loaf Cake

This Lemon Blueberry Loaf Cake is bursting with fresh blueberries, tart lemon and covered in a delicious sweet icing. It’s a perfect summer treat, breakfast bread, snack, or dessert… you can just eat it all day long!

When we bought this new house back in the winter, we had no idea what we were in for this spring. The whole property has bloomed and blossumed and we’re overwhelmed daily with the beauty at every turn.

We’ve been blown away by the display of flowers and bushes and now… even fruit!   We have three blueberry bushes and two of them were loaded with blueberries this year. We’ve also found pear trees and fig trees that will be ready to pick soon!

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When we discovered the bushes and then started picking – we had no idea how many we’d get. At this moment, we have more than 6 gallons in our freezer and only God knows how many gallons my kids have eaten fresh. We’ve also made fresh blueberry muffins, fresh blueberry pancakes and now… this amazing Lemon Blueberry Loaf Cake.

It’s so good – you will no doubt want to lick the bowl from the icing and scrape every last crumb off cake off the plate!

Lemon Blueberry Loaf Cake

I took some step-by-step pics of this recipe, and the post is going to be long – so let’s get to it (detailed ingredients list in the recipe card at the bottom)!

First things first… preheat your oven to 350°F.  Start by taking a cup of fresh blueberries and tossing them with 1-2 tablespoons of flour. This will help them not all sink to the bottom of your cake. 🙂 Set those aside.

Next you’ll add softened butter, sugar, eggs, lemon juice, and 7UP to a mixing bowl and cream it all together (again, details below).

Then in a separate smaller bowl, whisk (or sift – I prefer whisking) together flour, baking powder and salt:

Now you’re going to combine those wet and dry ingredients…

… and mix until very creamy!

The fresh blueberries are the last thing you’ll add to the bowl.

Pour them on top, then gently fold them into the cake batter with a spoon or spatula.

Prepare a loaf pan by spraying with Baker’s Joy (or the homemade equivalent here) OR I have a fun hack for you!

I use a lot (and I mean a lot) of butter in my cake business.  So sometimes I save the butter wrappers in a plastic bag in the frig and use them in place of parchment paper. They’re non-stick and already covered in butter residue 🙂

Kitchen hack: use leftover butter wrappers to line your pans!

So for this cake (and others), I lined the pan with leftover butter wrappers:

It works SO perfectly!!  When your pan is prepared, spoon in the batter and spread it out evenly.

Now you’re just going to bake the cake for 60-70 minutes or until a toothpick comes out clean. My oven seems to bake a little hot, so an hour was plenty for me.

While it was baking, I made an amazing glaze for the cake.  Then while the cake was still warm, I poured the icing over it… ummmm, so delish!

Make the glaze!

We sliced into it and it didn’t take more than 5 minutes flat for my family to devour the whole loaf!  I plan to bake more this week with the last of the blueberries on our bushes and you better believe, I’ll be doubling (or tripling) the recipe this time around!

Are you drooling yet? This Lemon Blueberry Loaf Cake is just oh-so-good.  Go get yourself some fresh blueberries and make it asap.

Alrighty – here’s the printable recipe for you. Please leave any questions in the comments!!